Objective To investigate the effect of white kidney bean extract (WBE) on the physicochemical properties and flavor of set yogurt.Methods The pH value, acidity, water-holding capacity, texture properties, and volatile flavor characteristics of set yogurt are analyzed using a pH meter, titrimetric method, centrifugation and weighing method, texture analyzer, and electronic nose, respectively.Results WBE significantly promotes yogurt fermentation (P<0.05), with water-holding capacity, hardness, and content of benzene volatile flavor compounds all superior to the control group. Adding 0.9% WBE increases the water-holding capacity of yogurt by 13.11%, and the hardness and viscosity by 9.46% and 13.19%, respectively. Besides, the addition of WBE reduces the content of hydrides and nitrogen oxides in volatile flavor compounds of yogurt, while increasing the content of long-chain alkanes in volatile flavor compounds. According to correlation heat maps, the addition of 0.9% WBE is positively correlated with the water-holding capacity, content of long-chain alkanes, hardness, viscosity, absolute value of adhesiveness, and absolute value of cohesiveness of yogurt, indicating that it can synergistically optimize the texture and flavor of yogurt, and enhance the overall quality.Conclusion Adding 0.9% WBE helps yogurt fermentation and significantly improves the texture and flavor characteristics of set yogurt.